Composition of Seaweed

(Ulva lactuca, Enthromorpha intestinalis); brown (Sargassum illicifolium, Colpomenia sinuosa) and red (Hypnea valentiea and Gracilaria corticata)] of the three groups of seaweed, fatty acid, mineral and chlorophyll a content, A survey collected from the bay was conducted. The results show that seaweed has a relatively high carbohydrate content [31.0% (H. valentiea) - 59.0% (U. lactuca)] and ash [12.2% (U. lactuca) - 29.9% (S. illicifolium)] It showed that there was fat. Low content [1.5% (C.

Horse Tanjun and other people. I examined the nutrients of E. cotton. Like other seaweeds, they are rich in various nutrients. The table below shows the nutrients of E. cottonii found in their study. Furthermore, The fatty acid content and amino acid content of cottonii can be found in their articles. Antioxidants are found in E. cottonii, but the amount may not be as high as in brown algae or green algae (Kumar et al., 2007; Rocha de Souza et al., 2007; Matanjun, Mohamed, Mustapha, Muhammad , & Ming, 2008). Matanjun, Mohamed, Muhammad and Mustapha (2010) We discovered that cottonii has antihyperlipidemic properties. Reduces plasma total cholesterol, low density lipoprotein cholesterol, plasma triglyceride, weight gain, erythrocyte glutathione peroxidase, plasma lipid peroxidation and luminescence index in rats with high cholesterol / high fat diet. It also increases the HDL cholesterol level of these rats to normal levels.

Seaweed is rich in protein, vitamin B 12, trace minerals. Many seaweeds are rich in iodine and omega-3 fatty acids, essential for brain development; some researchers believe that seaweed may play a role in the development of Homo sapiens. Archaeologists proposed "Kelp Road" to explain the early coastal migration of America about 14,000 years ago. Among modern Westerners, it is mainly regarded as the last food, the fight against hunger, and the nostalgic in the real cooking corner after the crisis has subsided. One exception is the purple seaweed (nori in Japan), where the Welsh cakes it and cooks it with bacon fat, while British food writer Jane Grigson says "we can cook seaweed in English or Wales "Now, our brain is big enough, we designed a million way to eat too much, seaweed can come back to the rescue